Cooking Recipes

Tempura di verdure con crema alle nocciole

05/11/2015

Ingredienti: 200g di carote, 50g di pomodori secchi sott’olio, 150g di nocciole sgusciate, 300g di latte, 1 limone, farina q.b., acqua frizzante q.b., 1 uovo, menta fresca q.b., basilico q.b., sale q.b., olio di semi di arachide per friggere q.b. Scaldare il latte con un pizzico di sale e le nocciole. Frullare in modo da ottenere una crema. Tagliare le carote a bastoncino e ricavare la scorza del limone. Passare le carote, la scorza del limone e la metà dei pomodori secchi in una pastella ottenuta mescolando la farina con l’acqua gassata e l’uovo. Friggere in olio di semi profondo. Rosolare la restante metà dei pomodori secchi con olio e basilico. Mettere la tempura in una ciotola con alla base la crema di nocciole. Guarnire con i pomodori secchi rosolati e delle foglioline di menta fresca.

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Filetto con zucca e coppa croccante

09/01/2016

Ingredienti: 350 g di filetto di manzo, 80g di coppa a fette, 150g di zucca, olio extravergine di oliva q.b., sale e pepe q.b. Salare e pepare la carne, cuocerla in padella con dell’olio extravergine e la zucca tagliata a bastoncini. Nel frattempo, scottare le fette di coppa. Tagliare a metà il filetto e farcirlo con le fette di coppa, accompagnare con la zucca abbrustolita e servire.

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Portuguese Beef - Cacoila Recipe

Ingredients <br>- 2 pounds beef stew meat, cut into 1 inch cubes <br>- 3 oranges, juiced <br>- 1/4 cup white wine <br>- 1 teaspoon hot pepper sauce <br>- 1 teaspoon vegetable oil <br>- 2 bay leaves <br>- 2 cloves garlic, crushed <br>- 1 teaspoon paprika <br>- 1/4 teaspoon ground allspice <br>- salt and ground black pepper to taste <br><p></p>Directions <br>step 1: Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight. <br>step 2: Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed. <br>

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Gingerbread Bears Recipe

Ingredients <br>- 1 cup butter <br>- ⅔ cup packed brown sugar <br>- ⅔ cup corn syrup <br>- 1 egg, beaten <br>- 1 ½ teaspoons vanilla extract <br>- 4 cups all-purpose flour <br>- ¾ teaspoon baking soda <br>- 2 teaspoons ground cinnamon <br>- 1 teaspoon ground ginger <br>- ¾ teaspoon ground cloves <br><p></p>Directions <br>step 1: In a medium saucepan, Stir together the margarine, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, and let cool for 5 minutes. Stir the egg and vanilla into the melted mixture until smooth. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight. <br>step 2: Preheat oven to 325 degrees F ( 165 degrees C ). <br>step 3: On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into bear shapes with a cookie cutter, and place onto an unprepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, cookies should be firm. <br>

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Quick Chicken Paprikash Recipe

Ingredients <br>- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks <br>- 2 teaspoons paprika <br>- 1/2 teaspoon salt <br>- 1/4 teaspoon cayenne pepper <br>- 3 tablespoons margarine or butter, divided <br>- 3 cups sliced white or crimini mushrooms <br>- 1 small onion, chopped <br>- 1/2 cup milk <br>- 1 (4.7 ounce) package PASTA RONI® Fettucine Alfredo <br>- 1/4 cup sour cream <br>- 1/4 cup chopped parsley <br><p></p>Directions <br>step 1: Toss chicken with paprika, salt and cayenne pepper. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; saute 3 minutes. Add mushrooms and onion; saute 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside. <br>step 2: In same skillet, bring 1-1/4 cups water, milk, remaining 2 tablespoons margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally. <br>step 3: Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving. Sprinkle with parsley. <br>

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